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Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Line a baking dish or an oven-safe glass container with parchment paper.

In a medium bowl, mash the ripe bananas thoroughly until smooth.

Add the maple syrup, unsweetened peanut butter (or other nut butter/tahini), unsweetened cacao powder, and baking powder to the mashed bananas. Stir all the ingredients together until well combined and a uniform batter forms.

Pour the brownie batter into the prepared baking dish, spreading it evenly. Sprinkle the dark chocolate chips or chunks generously over the top of the batter.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter.

Remove the brownies from the oven and let them cool completely in the baking dish before cutting into pieces. This allows them to set and become fudgier.

Once cooled, cut into desired pieces and enjoy. Store any leftover brownies in an airtight container in the refrigerator.


Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Line a baking dish or an oven-safe glass container with parchment paper.

In a medium bowl, mash the ripe bananas thoroughly until smooth.

Add the maple syrup, unsweetened peanut butter (or other nut butter/tahini), unsweetened cacao powder, and baking powder to the mashed bananas. Stir all the ingredients together until well combined and a uniform batter forms.

Pour the brownie batter into the prepared baking dish, spreading it evenly. Sprinkle the dark chocolate chips or chunks generously over the top of the batter.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter.

Remove the brownies from the oven and let them cool completely in the baking dish before cutting into pieces. This allows them to set and become fudgier.

Once cooled, cut into desired pieces and enjoy. Store any leftover brownies in an airtight container in the refrigerator.
